Recipes

Noodles with Peas (Pasta e Piselli)

MATT TAYLOR-GROSS

This simple pasta comes from Romeo Salta’s The Pleasures of Italian Cooking, which Managing Editor Camille Rankin once received as a gift from her mother. The always-comforting combination of peas, bacon, and cheese comes together in less than half an hour.

Featured in: TBT: An Italian Cookbook from Mom by Camille Rankin

Ingredients

  • 3 cups peas, fresh or frozen
  • 2 Tbsp. unsalted butter
  • 4 slices bacon, dliced
  • 1 small yellow onion, minced
  • 1 lb. pasta, such as fettuccine
  • 1 cup Parmesan cheese, grated
  • 14 tsp. sugar
  • Kosher salt and freshly ground black pepper, to taste

Instructions

instruction 0

Combine peas, butter, bacon, onion, and 3⁄4 cup water in a 12" skillet over medium-high.

instruction 1

Cook until water has evaporated and peas are cooked, about 15 minutes.

instruction 2

Meanwhile, bring a large pot of generously salted water to a boil; add pasta, and cook until al dente, 10 minutes.

instruction 3

Drain, reserving 1 cup of water.

instruction 4

Add pasta, water, parmesan, sugar, salt, and pepper to skillet with peas and toss to coat.

instruction 5

Transfer to a serving platter and serve immediately.

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